Farmhouse ale aged in wine barrels with native yeast from our farm

Burgundy sour ale aged in oak barrels.

Set forth to become the conqueror of extremely special and rare Spanish brandy barrels that were captured by our crew, El Frogquistador was conceived. It had to be prepared for the battle, yet lively and agile enough to conquer all of this delicious, complex, and memorable goodness.

Redneck Soap Opera is our Belgian-Spiced Quad aged in premium Rum Barrels. Perfect for the holiday season, this dramatic Quad is spiced with cinnamon, ginger, star anise, coriander, nutmeg, full cloves, vanilla, cardamon, and orange peels. Aged for months in Rum barrels brings out flavors of currant, rum-raisin, and warm spices.

Bourbon-barrel-aged Imperial Stout with honey and raspberries.

Bourbon Barrels, Rye Whiskey Barrels, Coffee Stout....who could ask for anything more?! Boot Hill Killer is a Coffee Stout aged in Both Bourbon and Rye Whiskey barrels for a minimum of six months. We then blend all the barrels to get a highly complex yet extremely drinkable barrel aged beer. The sweetness of the Bourbon barrels is augmented perfectly by the dryness of the Rye. The coffee adds that extra kick....Enjoy fresh or any time before you're 6 feet under!

We took our double gold medal winning Brainless® Belgian, added peach puree and aged it in French Chardonnay casks. It develops nicely as it warms displaying more fruit and wine.

Our sour blonde ale aged in oak barrels with ripe peaches.

Assemblage de saisons sures vieillies en barriques de vin rouge et de Banyuls, le Hérisson est une bière peu farouche au museau aiguisé. Tout comme l’animal qui porte le nom, il est doté d’une grande vitalité. Il sait être attendrissant dès son côté aveline et de bonbon surette aux pêches apprivoisé, ce qui confirme l’adage qui prétend qu’on peut, finalement, caresser un hérisson sans se piquer. Embouteillé en petite quantité, le Hérisson ne se fatigue jamais à courir après ses victimes.

Saison aux brett élevée en foudre de brunello

Rye Tripple-Ale aged for 17 months in California Chardonnay barrels. The Baudelaire Bière Series is based on the poetic works of Charles Baudelaire. A Belgian inspired stout that is as dark as a moonless midnight, brimming of roasted malts and bitter hops. It will keep you good company in all places, be thay light or dark.

Dry hopped and barrel aged sour ale brewed with blueberries and blackberries

We teamed with our friends at New Zealand-based Garage Project for this refreshing oak foeder-aged saison as part of our Foeders with Friends series. Called Ngongo (the Maori word for "nectar" and "honey"), this saison features lemon balm, chamomile and New Zealand wildflower honey, plus California wildflower honey for bottle conditioning.

From The Noble Star Collection

Born from European tradition, our barrel aged shandy is a refreshing combination of lemon and light malt flavors. Unlike traditional shandy’s, Turbo Shandy revs it up a couple notches with a high test, full flavored approach as only Hoppin’ Frog can do!

Barrel Aged Sour Ale Refermented on a crazy amount of Zinfandel Grapes.

Golden sour ale aged in oak barrels with apricots

In a particular region of southern Belgium, the reserve or provision saison was called surette, meaning tart. Using time-honored techniques, our saisons employ old-world methods to restore complexity and the classical rustic character lost in modern day saison. Brewed with local Colorado floor malted barley, traditional harvest grains, and noble hops, Surette embodies old-world saison brewing traditions. Each batch of Surette is an expression of the large oak foeders it matures in while taking on an aged vinous quality and a complex tartness. Showcasing citrusy ripe fruits, a light zesty spice, and earthy undertones, Surette’s character exemplifies our mixed culture of Brettanomyces and souring bacteria.

Farmhouse Ale Aged In Oak Barrels With Cherries

Brewed with rose petals and hibiscus.

Foeder Aged American Dark Sour Ale

This is a special version of our barrel-aged Bigfoot
Barleywine with fresh ginger added into the barrels.
The resulting kick of ginger mellows Bigfoot’s
ferocious hop bite and adds a new level of brightness
and complexity. This beer features notes of burnt sugar,
orange zest, vanilla, and candied ginger.

Freshly emptied bourbon barrels and an audacious amount of coconut complement the chocolatey nature of this decadent porter.

The base beer is the recipe of 2014 Stone Homebrew Competition winner Chris Banker, an intensely flavorful milk stout brewed withcocoa, coffee and spices to mimic the flavors of Mexican hot chocolate. At first we were super bummed when a bunch of barrels of barrel-aged Xocoveza inexplicably soured. Then we tasted it. Turns out that the souring microflora transported our bourbon barrel-aged mocha stout to crazy new depths. The sourness marries magnificently with the toffee-like richness and oak vanillin character from the barrels and the chocolate, coffee and spice flavors of the base beer. We invite you to explore the irrationally delicious result of a barrel-aged beer gone loco.

Rustic notes of pear and apricot blend into this bright oak-aged Saison.